Materials ?

Medium gluten flour 500g

Yeast 4g

Water 230g or so

Sugar 8g

Baking Powder 2g

Corn Oil 15g

Methods to make meat loaf (baklava) ?

① first in the basin add flour, shaving a small nest into the yeast and warm water (below 30 degrees) to dissolve the yeast, each type of flour absorbency is different, the water should not be added to the end of a time;

② and then add sugar (not for the sweet, to improve the quality of the face of the fermentation), baking powder (can not be added), stir the face of the flocculent;

3 and then add the oil, kneaded the face of the ball to achieve the "three light", the dough than the buns face to be hard!

4 start to wake up the dough, half an hour to knead, and then wake up for 15 minutes, and then knead again, the surface of the dough must be bare drops!

The picture above is the fermented dough, finger press down, slowly rebound on it, do not like hair bread! Remember! (Room temperature 25 degrees half hair on the line, when it is cold to extend the fermentation time)

Next dose, 70 grams or so, eleven buns, cut the face of the dose of the face of the small holes is the best, each dose of dough with the hand kneaded once, the bun to be tasty, the face of the kneading good kneading through.

Roll the kneaded dough into a spindle shape with a thin end and a thick center.

The kneaded strip rolled into a sheet, (here to beat the master of the bread also throw out the noodle quite a long, rolling pin knocking on the popping ground) at home only to roll out, rolled up in a straight line.

After rolling, the appearance of the smooth roll. The surface of the kneading very glossy?

The head of the dough is pressed on the bottom picture. There will be a mark on the cooked bun here, what is it for? It is the place where you cut the bun when you cut it!

This is the rolled dough, some cooks do not know why to roll? This is the beauty of the steamed bun, Xi'an people eat steamed bun not only clip meat, but also clip a variety of vegetables to eat, clip red oil chili to eat, nothing to clip, just so eat, some on the mouth to bite, some torn layers to eat, this layer is rolled out.

Rolled into a 6-millimeter-thick circle, not too thin, to give the bun a growing thickness, (hit the bun master pay to do 10 millimeters thick). Shaping, with a hand pinch the cake and turn around, thick place pinch thinner, both hands to the cake together, try to round a little bit, look good!

(room temperature is low, rolled out the cake embryo to wake up for a while) into a hot pan, do not add oil! Low heat, both sides of the cooking pattern (about 1 minute or so)

Put in the middle of the oven, upper and lower heat 170 degrees ~ 200 degrees, bake 5 minutes ~ 10 minutes, depending on the temperature of the oven? If it's just a slight bulge, if it's like a drum, it must be that one of the above links is not done properly?

Out of the oven, knock a little, bang bang! The bun is good? Nice pattern, flat, and round I think!

Added November 16, 2017:

Added meat at the request of a fellow cook,

Take 500 grams of pork as an example.

Blanching! The amount of reference to the picture it!

50 grams of yellow wine, a spoonful of soy sauce, a spoonful of soy sauce or red soy sauce.

Ginger 20 grams + 10 grams of rock sugar + 30 grams of green onions

Herbal seasoning with a sand cloth, plus yellow wine + soy sauce + soy sauce, into the meat did not exceed the water, high heat boil, small fire slowly simmer for 1 1 2 hours.

The soup is thick take out the seasoning packet and ginger and onion, add salt 5 grams, and then stew ten minutes off the fire, cover the lid of the pot to simmer thirty hours, you can enjoy.

Chopped meat, sandwich, pour some soup, ah ooh a bite, how the world is so beautiful ah!

Tips

①The noodles of Bai Ji Bun should be hard. When the room temperature is 25 degrees, you don't need to let it rise, just let it rise while you make it; but when the room temperature is 10 degrees, after rolling out the cake, let it rise for 15 minutes, then cook it. Preheat the oven first, and bake as you go, on a first-in, first-out basis.

②Increase the marinade instructions: no old bologna sauce cook friends, this recipe is for reference only, according to their own taste, seasoning can be increased or decreased.

③Make more than one at a time, can be frozen to save. When you eat again, spray both sides of the cake with water, preheat the oven at 170 degrees above and below, and bake in the middle for about 8 minutes.